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Rosemary Tuna with White Beans


Tuna rubbed with garlic-herb oil shares plate space with fiber-rich beans and kale.

  • Servings: 4
  • Yield:

Photography: Lara Robby

Source: Martha Stewart Living, August 2007


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, 1 thinly sliced and 1 minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 pound ahi tuna steak (1 1/2 inches thick)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/4 teaspoon red-pepper flakes
  • 3 to 4 kale leaves, thinly sliced (1 cup)
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 2 cups canned cannellini beans, rinsed
  • 1/2 cup cherry tomatoes, quartered
  • 1 1/2 teaspoons red-wine vinegar


  1. Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool.

  2. Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.

  3. Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.

  4. Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute. Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes. Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.

  5. Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

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